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Tuscan Tortellini & Melon Salad

1 pkg. (9 oz.) refrigerated whole wheat three-cheese tortellini, prepared according to package directions, rinsed in cold water
1 cup small cantaloupe balls
1 cup small honeydew melon balls
2 oz. thinly sliced prosciutto, cut or torn into strips (about 1/2 cup total)
1/4 to 1/2 cup loosely packed basil leaves, shredded
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. pine nuts, toasted

Combine pasta, cantaloupe, honeydew melon, prosciutto, and basil in large bowl. Add oil, salt, and pepper; toss gently to coat. Sprinkle with pine nuts before serving. Makes 4 servings.

 


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